Mini Lemon Tarts
These Mini Lemon Tarts are tiny, tangy treats bursting with citrusy sass. Easy to make, fun to eat, and impossible to resist—get ready for a zesty flavor party!
Ingredients
Lemon Curd Ingredients:
- ¾ cup lemon juice
- ¾ cup sugar
- ½ cup unsalted butter cubed
- 3 eggs
- 1 Tbsp lemon zest
Tart shell ingredients:
- 1¼ cup flour
- ½ tsp salt
- ½ cup unsalted butter cold and cubed
- 2 Tbsp cold water
Decorations(optional)
- ½ cup heavy whipping cream
- 1 Tbsp powdered sugar
- ½ tsp vanilla
- fresh berries
Instructions
- Make the lemon curd ahead of time. To make the curd, place the lemon juice, sugar, butter, eggs and lemon zest in a two quart sauce pan.
- Stir constantly over medium-low heat. As the butter melts, the mixture will begin to thicken. Stir frequently to prevent the eggs from cooking.
- Curd is done when it is thick and smooth. It will continue to thicken as it cools as well.
- Transfer to a bowl and cover with plastic wrap touching the surface to prevent a film from developing. Refrigerate until ready to use.
- To make the tart shells - In a food processor, combine the flour and salt. Pulse until combined.
- Add in the cubed butter and pulse until the mix is crumbly.
- Add in the water and pulse until the dough just begins to come together.
- Transfer the dough to a sheet of plastic wrap and shape into a disc. Wrap tightly and refrigerate for about an hour.
- Preheat the oven to 325 degrees.
- Remove the dough from the fridge and use a lightly floured work surface to roll the dough until about ⅛ of an inch thick. Cut out 3 inch rounds using a scalloped edge or plain round cutter.
- Carefully shape into each cavity of a mini-cupcake tin.
- Poke with a fork a few times to prevent bubbling.
- Bake in the preheated oven for 14-16 minutes or just until the tart shells begin to golden - do not overbake. Allow to cool before removing from the pan.
- To decorate - to make the whipped cream, combine the heavy cream, powdered sugar and vanilla in the bowl of a stand mixer.
- Mix on medium for about 2-3 minutes or until stiff peaks. Transfer the whipped cream to a piping bag fitted with a small star tip.
- Once the tart shells are cool, remove the curd from the fridge. Transfer it to a piping bag and cut a small hole in the tip. Pipe a small dollop into each tart shell. Or just use a spoon to scoop the curd into the shells, but we find it quicker and easier to pipe it.
Notes
Optional - pipe a small mound or two of whipped cream on each tart. Top with fresh berries of choice.